For the pork: Whisk together the lime, lemon and orange juices, 1 tablespoon of the oil, the chopped garlic, oregano, salt and pepper in a small bowl. Pour the marinade into a gallon-size zip-top bag and add the pork tenderloin. Seal the bag, pressing out as much air as possible. Place the bag in a bowl and refrigerate for at least 1 hour and no more than 2 hours.

Heat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.

Remove the pork from the bag; discard the marinade. Use paper towels to pat the meat dry.

Heat the remaining tablespoon of oil in a large nonstick saute pan over medium-high heat. Once the oil shimmers, add the tenderloins and cook for 3 to 4 minutes, until nicely browned. Turn and brown the other side for 3 to 4 minutes. Transfer the tenderloin to the lined baking sheet and roast 15-20 minutes, until an instant-read thermometer registers 145 degrees in the thickest part of the tenderloin. Transfer the meat to a cutting board to rest for 10-15 minutes; you'll use the pan again.

While the pork rests, prepare the beans: Cut 2 of the oranges into supremes. Use a serrated knife to slice off the ends of the fruit. Place the oranges on a cutting board and slice off their peels and pith, leaving intact as much of the fruit as possible. Cut between the membranes to separate the segments, letting them fall onto the cutting board as you work. Cut each segment into 2 or 3 pieces.

Add the tablespoon of oil to the same pan you used to cook the pork tenderloins; place over medium-high heat. Once the oil shimmers, add the onion. Cook for 3 to 4 minutes, until softened, then add the garlic and cook, stirring, for 2 to 3 minutes, being careful not to brown it.

Add the black beans, the orange zest and juice and the sugar, stirring to incorporate. Season lightly with salt and pepper. Cook for about 4 minutes, stirring, until the beans are warmed through. Add the orange pieces and stir to combine. Remove from the heat. Taste and add seasoning as needed.

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